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As I work to write this article, I am reflecting on how writing this column for ten years has flown by. January 2013, Foodie Forum debuted with a favorite pasta dish of mine called “Shrimp Vermicelli.” I have been humbled to hear kind words from our readers over the last decade. I am dedicating this month’s recipes to all the Courageous Women that I have been positively influenced by both in the kitchen and in life. My Paullina family has been making these two recipes since the ‘90s for our Christmas Eve celebration of the birth of Jesus. May you get the opportunity to gather with those you love and break bread together on Thanksgiving!
Bon Apetit, Lanette
Old Fashioned Grasshopper
INGREDIENTS
- 1.75 quarts vanilla ice cream, softened
- 8 ounce tub Cool Whip, thawed
- 3/4 cup Creme de Menthe (green)
- 3/4 cup Creme de Cacao (white)
- Whipped cream (optional)
**Note** One year, I tried to add extra alcohol, and the mixture just doesn’t freeze.
In a large bowl, combine ice cream, Cool Whip, Creme de Menthe and Creme de Cacao. Whisk until smooth.
Transfer to a container (such as an empty ice cream bucket) and freeze overnight.
Thaw around 30 minutes before serving.
Serve with whipped cream and sprinkles.
Minestone with sausage and tortellini
INGREDIENTS
- 1/3 cup olive oil
- 1 large onion cut and chopped
- 4 large carrots peeled and sliced
- 1 fennel bulb chopped
- 2 large potatoes peeled and diced
- 1 green pepper seeded & chopped
- 3 medium size zucchini diced
- 1½ cups diagonally sliced green beans
- 1 small to medium size cabbage shredded
- 5 cups beef stock
- 5 cups water
- 35 ounces diced canned tomatoes
- 2 tablespoons dried oregano
- 1 tablespoon dried basil
- Salt and pepper to taste
- 1½ cups canned cannellini drained
- 1 pound cheese stuffed tortellini
- 1½ pound sweet Italian sausage
Heat oil in large stock pot over medium heat. Add the onion and sauté for 15 minutes. Stir in the carrots and sauté 2 to 3 minutes, tossing occasionally. Add the fennel, potatoes, green pepper, zucchini and green beans; sauté each vegetable 2 to 3 minutes before adding the next. When all the vegetables have been added to the pot, stir in the cabbage and cook five minutes longer. Add the stock, water & tomatoes with their juices, oregano, basil and salt and pepper to taste. Heat to boiling. Reduce heat and simmer covered over low heat for 2 1/2 to 3 hours. The soup will be very thick. 15 minutes before serving, stir in cannelloni beans and tortellini. Raise the heat to cook the tortellini stirring the soup occasionally to prevent sticking to the bottom. Ladle the minestrone into shallow bowls and garnish with Parmesan cheese.
